sesame crusted fish cakes

Here is another quick week night recipe. Now I'm not a big advocate of frozen fish, but if you have some, this is the type of recipe to use it in. It's pretty low in fat and completely gluten free. 

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Recipe:

1 onion, finely chopped

3 fat cloves garlic, finely chopped

1 chilli, chopped

knob of ginger, finely chopped

canola oil

About 500g hake (or other sustainable fish)

250g fine green beans, finely sliced

handful of coriander, roughly chopped

1/2 packet ground almonds (almond flour)

1 egg white

zest and juice of 1-2 limes

1-2 tsp sesame oil

salt and pepper

sesame seeds for crust

easy peasy week night sauce:

3 tbsp mayo

3 tsbp plain yoghurt

3 tbsp real thai sweet chilli sauce

lime zest and juice to taste

extra chopped chilli (if you like)

Fry the onion, garlic, ginger and chilli until it begins to soften then tip onto dinner plate to cool down quickly. Once cooled, mix all the remaining ingredients together and season well.

Shape into fish cakes (wetting your hands slightly helps). Scatter a layer of sesame seeds onto a plate and press the fish cakes into the seeds, pat gently to encourage the seeds to stick. If your fish cakes are feeling a tad soft, place them in the fridge for 30 minutes so they firm up a little. Fry the fish cakes in a little oil until they are golden and cooked through. Mix the dipping sauce together and serve with fish cakes, scattered with coriander and perhaps some lime wedges.